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Interesting People #84: Eduardo Sánchez

Interview with Eduardo Sánchez about the creation of The Blair Witch Project, his directorial career, and hopes for Maryland film.

Featuring Jeffery Keilholtz from Phenomenology, Inc.

Event Link: https://weinbergcenter.org/shows/20th-anniversary-of-the-blair-witch-project/

iTunes – https://goo.gl/7HS1u4
Google Play – https://goo.gl/Whff9U
Spotify – https://goo.gl/dDqa9o

Every Interview – https://www.wfre.com/interesting-people-podcast/

20th Anniversary of The Blair Witch Project

Join members of the cast and crew for a red carpet screening of this horror classic. Fri October 18, 2019 | 8:00 PM

Ed’s Twitter bio is too cool not to quote “Filmmaker and Star Wars collector…“

{Katie’s Kitchen} All Day Crock Pot Roast

Brought to you by Catoctin Mountain Orchard 

Low and slow is all you need to remember to make this delicious roast in your slow cooker…and boy does it smell good when you get home!

I used a 4 lb. roast for the crock pot and marinaded it overnight with a beef marinade that I found at my local grocery store.

Slice your vegetables– baby red potatoes, yellow onion, and carrots chopped into large chunks.

After you place your roast in the crock pot, lay your veggies all around the roast. Then, use a package of beefy onion soup mix and sprinkle it over top of the roast and vegetables.

Pour a cup of beef broth and a cup of water into the crock pot.

Then, set your crock pot to low 8-10 hours (depending on your settings).

When the roast is tender and fully cooked, slice or pull apart the roast into chunks and serve with your cooked vegetables from the crock pot.

Ingredients:

  • 3-4 lb. roast (top round, rump roast, chuck roast)
  • 1 package of beefy onion soup mix
  • 1 cup beef broth
  • 1 cup water
  • 1 cup beef marinade (of your choice)
  • 1 yellow onion
  • 3-4 carrots
  • 1 lb. baby red potatoes.

 

 

 

 

Interesting People #83: Mark Lambert of Dragon Distillery

Mark Lambert is the founder and owner of Dragon Distillery.

Website: https://www.dragondistillery.com/

iTunes – https://goo.gl/7HS1u4
Google Play – https://goo.gl/Whff9U
Spotify – https://goo.gl/dDqa9o

Every Interview – https://www.wfre.com/interesting-people-podcast/

Dragon Distillery is a small, veteran-owned business strongly rooted in the local Frederick, Maryland community. In the mid-1700s our family settled on a 200 acre tract of land about 25 miles away from the current distillery location. We are continuing the tradition of supporting and enjoying Frederick through our craft distillery. We create hand-crafted, premium, artisan spirits using locally-sourced, natural ingredients.
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So why did we pick the name Dragon Distillery? We are huge fans of Dungeons & Dragons and all things geeky — role playing games, fencing and science-fiction/fantasy books and movies. We embrace our inner nerd. We delight in the slightly off-beat, and invite you to do the same.

The founder is a Navy veteran, having served as an Arabic linguist and intelligence analyst while stationed overseas and in Maryland. He served on a number of surface and subsurface ships while stationed in Greece for five years, and participated in Operations Desert Storm/Desert Shield. He served as a senior intelligence analyst on his return to the United States.
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We are a located directly across from the airport. We specialize in small batch artisan spirits, made from the finest locally-sourced ingredients in a sustainable and environmentally friendly manner. Some may call us quirky or eccentric, and we are happy to embrace this. We believe in individuality, creativity, and innovation. We strive to bring all of this to the creation of our unique, high-quality spirits.
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We’d love to tell you more, give you a tour, and help you learn about our craft and vision

{Katie’s Baby Blog} 10 Month Milestones

My sweet little baby is soaking up new things like a sponge. It amazing how at almost 11 months old, she has suddenly become a toddler and not my little baby anymore.

We have mastered “uh oh” and now it has become a game. Ill hand her something and she will hold it out, drop it… and then look at me and say “uh oh!”

She is all over the place; and my back is just about shot picking her up all day and putting her back down. 20 lbs…is heavier than you think! I’m just waiting for her to take her first step…it’s hard. Good thing is she loves anything interactive. So, I can always put her in her walker, the swing, her little car that I push outside, or her sit-to-stand v-tech toy

Teeth are coming in…slowly. Still only two bottom teeth so we still feed her “softer” foods since shes pretty much gumming everything. She loves bananas, butternut squash, and pasta!

We also had a fun event last weekend, Lily’s cousin Libby’s first birthday! My sister-in-law and I were pregnant together expecting a few weeks apart, so we were excited to celebrate by niece, but it also means that Lily’s first birthday is next!

Time to plan….

<3 Katie Ryan

 

Carrie Underwood – Southbound Music Video

Carrie Underwood checks all of the boxes in this one! It features her son Isaiah, her husband Mike Fisher, her tour openers, Maddie & Tae and Runaway June. And even some Redneck Margarita recipes for inspiration! Check it out below:

{Katie’s Kitchen} Juicy Parmesan Crusted Pork Chops

Brought to you by Catoctin Mountain Orchard. 

These are the most flavorful, crunchy and juicy pork chops that I’ve ever had. I bought two thick chops for my husband and I and wish I had two more after we finished eating them.

Start out by mixing your spices– parmesan cheese, breadcrumbs, paprika, parsley, garlic powder, and pepper in a bowl.

Next, heat olive oil in a frying pan over medium heat. Then, while that is heating up, bread the pork chops by dipping them in the breadcrumb mixture. Then, place the breaded pork chops in the pan and cook them for about two minutes on each side, depending on how thick they are.

Bake the pork chops for 8 to 10 minutes or until the internal temperature is 145 degrees F. Remove the pork chops from the oven and let them rest for a few minutes before serving.

Super easy and boy are they good!!!

Ingredients: I got the recipe here!

  • 4 boneless pork chops ( I did 2 and used half of the ingredients)
  • 1/4 c. Parmesan cheese grated
  • 2 Tbsp Italian seasoned breadcrumbs
  • 1/4 tsp smoked paprika
  • 1 tsp dried parsley
  • 1/2 tsp garlic powder
  • 1/4 tsp fresh ground pepper
  • 2 Tbsp olive oil

 

Wing of the Week #4 – Honey Mustard and Old Bay & Garlic Butter

Wing of the Week #4 – Honey Mustard and Old Bay & Garlic Butter

Text "Butter" to 301-695-9373 for a chance to win 6 free wings from Rooster's Wing Box!STOP WHAT YOU ARE DOING AND GET SOME OF THE OLD BAY & GARLIC BUTTER WINGS!!! I know I should write something better this week, but that sauce is mindblowing. I want more. I had more. No joke. I ordered 6 more after we finished filming.The Honey Mustard is great too. Oh yeah. The boneless wings are so much fun to eat.

Posted by Patrick Hanes on 99.9 WFRE on Wednesday, September 25, 2019

Text “Butter” to 301-695-9373 for a chance to win 6 free wings from Rooster’s Wing Box!

STOP WHAT YOU ARE DOING AND GET SOME OF THE OLD BAY & GARLIC BUTTER WINGS!!!

I know I should write something better this week, but that sauce is mindblowing. I want more. I had more. No joke. I ordered 6 more after we finished filming.

The Honey Mustard is great too.

Oh yeah. The boneless wings are so much fun to eat.

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